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Kenijz N, Dautova A, Fedoseeva N, Rebezov M, Radchenko E, Myshkina M et al . Nutritional and Biological Properties of Chickpea. alkhass 2023; 5 (1) :1-5
URL: http://alkhass.srpub.org/article-4-164-en.html
URL: http://alkhass.srpub.org/article-4-164-en.html
Nadezhda Kenijz * 
, Assel Dautova , Natalya Fedoseeva , Maksim Rebezov , Elena Radchenko , Maya Myshkina , Alexey Ilmushkin
, Assel Dautova , Natalya Fedoseeva , Maksim Rebezov , Elena Radchenko , Maya Myshkina , Alexey Ilmushkin
Kuban State Agrarian University, Krasnodar, Russian Federation
Abstract: (309 Views)
This paper reviews the nutritive and biological value of chickpea. The chemical, vitamin and mineral compositions of chickpea are described in this paper. Chickpeas contain more than 80 beneficial substances for the human body. It contains about 20 percent protein, 50-60 percent carbohydrates, about 5 percent fat, most of which is polyunsaturated, the amino acid lysine, vitamins A, C, B1, B6 as well as mineral elements (zinc, magnesium, potassium, phosphorus, iron). It gives an overview of the use of chickpea flour in the production processes of confectionery, bakery, macaroni and meat products. Its effect on the quality characteristics of received food products is assessed.
Type of Study: Research |
Subject:
Grains and preparations
Received: 2022/12/12 | Revised: 2023/01/23 | Accepted: 2023/01/25 | Published: 2023/03/2
Received: 2022/12/12 | Revised: 2023/01/23 | Accepted: 2023/01/25 | Published: 2023/03/2
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